These mini chocolate pecan pies are a delicious treat for the holidays. Chocolate morsels are the perfect addition to the otherwise traditional miniature pecan pies. The chewy bit-size dessert is sure to be the first to disappear from your holiday dessert table. They are perfect for gift giving too.
Any dessert in miniature is just irresistible! I’m such a sucker for bite-size treats like these lemon tartlets and caramel hazelnut mousse tartlets. Oh-so delicious!
Mini Chocolate Pecan Pies
Ingredients:
Crust:
3 cups all purpose flour
1 Tbsp sugar
1 tsp salt
1 cup cold butter, cubed
3/4 cup cold water
Filling:
1/2 cup packed brown sugar
1/4 cup corn syrup
1 egg
1 Tbsp butter, melted
1 tsp vanilla extract
3/4 cup chopped pecans
1 cup pecan halves
1 1/2 cup mini chocolate chips, divided
Directions:
Add flour, sugar and salt to bowl of food processor. Pulse to combine. Add butter cubes and pulse until crumbs form. Turn machine on and slowly add water to food processor. Stop adding water when the dough forms into a ball (you may have water left over).
Divide the dough into two equal parts and wrap in plastic wrap. Refrigerate for 1 hour.
On a lightly floured surface, roll the dough out until 1/4 inch thick. Using a pastry cutter, cut rounds slightly larger than the size of the mini muffin pans. Lightly spray pie pans with nonstick cooking spray and place each cut out inside. Cover and freeze for at least 30 minutes.
Preheat oven to 325 degrees.
In a large bowl, combine brown sugar, corn syrup, egg and butter. Stir until combined. Add vanilla. Stir in chopped pecans and 1/2 cup mini chocolate chips.
Remove crusts from freezer and divide 1/2 cup of chocolate chips between the crusts. Divide the filling between the pie crusts. Top with pecan halves.
Bake for 3040 minutes or until pies are set. Remove from oven and let cool.
Heat remaining 1/2 cup of chocolate chips in microwave. Drizzle on top of cooled pies.
Mini Chocolate Pecan Pies
Ingredients
Crust:
- 3 cups all purpose flour
- 1 Tbsp sugar
- 1 tsp salt
- 1 cup cold butter cubed
- 3/4 cup cold water
Filling:
- 1/2 cup packed brown sugar
- 1/4 cup corn syrup
- 1 egg 1 Tbsp butter melted
- 1 tsp vanilla extract
- 3/4 cup chopped pecans
- 1 cup pecan halves
- 1 1/2 cup mini chocolate chips divided
Instructions
- Add flour, sugar and salt to bowl of food processor. Pulse to combine.
- Add butter cubes and pulse until crumbs form. Turn machine on and slowly add water to food processor. Stop adding water when the dough forms into a ball (you may have water left over).
- Divide the dough into two equal parts and wrap in plastic wrap. Refrigerate for 1 hour.
- On a lightly floured surface, roll the dough out until 1/4 inch thick. Using a pastry cutter, cut rounds slightly larger than the size of the mini muffin pans. Lightly spray pie pans with nonstick cooking spray and place each cut out inside. Cover and freeze for at least 30 minutes.
- Preheat oven to 325 degrees.
- In a large bowl, combine brown sugar, corn syrup, egg and butter. Stir until combined. Add vanilla. Stir in chopped pecans and 1/2 cup mini chocolate chips.
- Remove crusts from freezer and divide 1/2 cup of chocolate chips between the crusts. Divide the filling between the pie crusts. Top with pecan halves.
- Bake for 3040 minutes or until pies are set. Remove from oven and let cool.
- Heat remaining 1/2 cup of chocolate chips in microwave. Drizzle on top of cooled pies.
My sister makes the mini Pecan pies every year but she does not use chocolate. I would love to try and make these as a dessert for New Years!
This looks like a great recipe to make for New Year’s. Thank you so much for a great creation.
These look delicious!! The mini-version is perfect to take to work!